Kanpachi Tataki

Recipe Courtesy of Estate Chef Tod Kawachi


5 oz. Fresh Hawaiian Kanpachi Filet*
2 Tbl. Canola Oil
1 tsp. Sea Salt
Shichimi Togarashi-Japanese 7-Spice, pinch
2 oz. Ponzu Sauce

For the Ponzu Sauce:

2 Tbl. Soy Sauce
1 Tbl. Rice Wine-Mirin
1 Tbl. Rice Vinegar-unseasoned
1 Tbl. Lime Juice or Yuzu


For the simple Ponzu sauce, combine the mirin rice wine, soy sauce, rice vinegar and fresh lime juice in a small bowl. Set aside.

Trim the Kanpachi filet to remove skin, any bones. Pat the fish dry with a paper towel and season well both sides with sea salt and a pinch of 7-Spice. Heat up a sauté pan or cast iron over high heat, add the canola oil and sear the fish quickly for 10 seconds on both sides, just to seal the exterior.  Remove from the pan and thinly slice the Kanpachi to serve with the Ponzu sauce.

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